Tomato-Vegetable Salad with Lemon Vinaigrette
Lemons are delicioooous in salads. The slightly sweet dressing balances their tartness.
Pick form, heavy, bright-colored lemons that have fine grained, glossy skins. Large-pored skin can be an indication of very thick pith and less juice.
1 yellow or red bell pepper, cut lengthwise into flat panels
1/4 cup lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
3 large tomatoes, cut into 1-inch chunks
1 stalk celery, thinly sliced
1/4 cup chopped fresh basil
1. Preheat the broiler. Place the pepper pieces, skin-sides up, on the broiler pan and broil for 12 minutes or until the skin is charred. When cool enough to handle, peel and thinly slice.
2. With a paring knife, peel the lemons. Cut into 1/4 inc dice, discarding the seeds. In a large bowl, whisk together the lemon juice, oil, salt, black pepper, and sugar.
3. Add the lemon pieces to the bowl along with the tomatoes, celery, basil and roasted pepper. Toss well to combine.